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Hungry for a peanut butter noodles that are also high in protein? Perfect for meal prep. Add your choice of protein for an even bigger punch!

What Makes These Peanut Noodles Special

I’m always looking for ways to up my intake of protein, and finding a high protein noodle has helped up those numbers while still retaining great texture and flavor. I also have picky kids and sometimes they just will not eat meat, but I can ensure they are getting the right balance of food when I make any pasta. Barilla high protein spaghetti noodles are my noodle of choice in this recipe. Added bonus is that they hold over very well in this recipe if you are making these for meal prep. 

I use my go to peanut sauce recipe here as well. The ingredients are pretty simple but if you don’t cook with them frequently, it will be worth it to have them in you next grocery order.

Ingredients for High Protein Peanut Noodles Recipe

  • High Protein Spaghetti Noodles – I used Barilla brand high protein noodles
  • Smooth Peanut Butter – or substitute with part tahini or almond butter, if desired
  • Rice Vinegar
  • Soy Sauce
  • White Wine
  • Lime Juice
  • Pepper
  • Garlic, minced
  • Grated Ginger, or ginger paste
  • Cooked shredded chicken, or cooked shrimp
  • Green Onions
  • Coleslaw Mix – or substitute shredded cabbage, shredded carrots
  • Sesame Seeds
  • Bell Peppers, thinly sliced

Instructions to Make Peanut Noodles

If you are someone who likes to meal prep, this is a great recipe that will last over the course of a few days. Prepare the shredded chicken or shimp however you desire. This also has plenty of protein that you can make it vegetarian and skip the added meat all together. 

  • Prepare the noodles according to the package instructions. If you are serving this dish cold, run the noodles under cold water when they are finished cooking, and set aside in a large bowl. 
  • While the noodles cook, whisk together all the ingredients for the peanut sauce. You can add honey or sugar for additional sweetness if you want. Whisk until a smooth sauce is formed. 
  • If you need to thin the sauce out further, you can add in some reserved 1/4 cup water from your cooked pasta. Add in a little at a time until it is the consistency you prefer.
  • Toss 2/3 of the peanut butter sauce with the noodles. 
  • Mix in the coleslaw mix as well, along with half of the green onions, and all of the thinly sliced bell pepper. 
  • Top with chicken or shrimp, if using, and garnish with remaining drizzle of peanut sauce, sesame seeds, or even chili crunch and extra slice of lime. 

Serve hot or cold!

This is a dish you can absolutely serve hot or cold. I crave cold peanut noodles in the summer months because it has a mix of fresh flavors that just hit right. That is what also makes this recipe great for meal prep, because it serves beautifully cold for a lunch on the go. 

Frequently Asked Questions

What do I use if I can’t find high protein noodles?

Really, any noodles will work for this recipe. You can use gluten-free noodles, like rice noodles, opr other styles like soba noodles, udon noodles, or veggie noodles if you want. The possibilities are endless. Or hell, even use Top Ramen noodles (without the seasoning packet)!

I’m a proponent of using the staples you already keep in your kitchen. If you have an added benefit of adding more fiber to your diet with your noodles or veggies choices, I”m all for it too. Make life a breeze.

I’m allergic to peanuts, can I use another type of “butter” in this recipe?

Yes, completely! Use tahini, almond butter, or a sunflower seed butter if needed. I understand that nuts don’t work for everyone, so make this recipe work for you.

High protein noodles in peanut sauce with veggies, in two pink bowls on a tan background.

What other toppings can I put on this recipe?

I wholly endorse using a sriracha or a chili crisp on top of this recipe for some extra heat and texture (if using chili crisp). You can also add on different types of vegetables, like pickled carrots, snap peas, edamame, or tofu more!

How to store

I store these in an airtight container, for up to 3 or 4 days in the fridge. Reserve some of the peanut sauce in a smaller container to toss the noodles with before serving for an extra punch of peanut flavor!

More Inspired Homemade Home Recipes to Try!

20 Minute Semi-Homemade Chicken Noodle Soup

20 Minute Teriyaki Meatball Noodle Bowls

Huli Huli Chicken from Next Level Chef

Whole30 Friendly Chipotle Chicken Salad

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High Protein Peanut Butter Noodles with Chicken or Shrimp

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  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4–5 Servings 1x
  • Category: Pasta
  • Method: Stovetop/Oven
  • Cuisine: Asian
Print Recipe

Description

A high protein lunch or dinner for busy weeknights or on the go days! My favorite way to serve these is cold!

Ingredients

Units Scale

Noodle Ingredients

  • 7 oz High Protein Spaghetti Noodles – I used Barilla brand high protein noodles
  • 8 oz Cooked shredded chicken, or cooked shrimp
  • 1/4 cups Green Onions
  • 3 cups Coleslaw Mix – or substitute shredded cabbage, shredded carrots
  • 1 Tbsp Sesame Seeds
  • 1 Red Bell Peppers, thinly sliced
  • 1/2 Persian Cucumber, thinly sliced
  • Sliced Lime

Peanut Sauce Ingredients

  • 1 c. Smooth Peanut Butter
  • 2–3 Tbsp. Low Sodium Soy Sauce
  • 2–3 Tbsp. Honey
  • 1/2 cup White Wine
  • 1/4 cup Lime Juice, start with 2 and adjust to taste
  • 1 Tbsp. Rice Vinegar
  • 1 1/2 Tbsp Fresh Grated Ginger
  • 3–4 Cloves Garlic, minced
  • 1/4 cups. Cilantro, chopped

Instructions

Make Peanut Sauce

  1. In a large bowl, whisk together all ingredients for the peanut sauce, and set aside.
  2. Use small amount of reserved pasta water (in next steps) to thin sauce if needed.

For Noodles

  1. Cook pasta noodles according to package directions in salted water. Once done, reserve 1/2 cup of pasta water in cast the peanut sauce needs to be thinned. Drain in collander, and rinse with cold water. Set aside.
  2. While pasta is cooking, butterfly chicken breast and season with salt and pepper. Cook in a non stick skillet until cooked through. Set aside on plate to rest. When cooled, use two forks and shred. 
  3. Into a large bowl, add in cooked and cooled pasta noodles, shredded chicken, thinly sliced red bell pepper, green onions, sliced cucumber, coleslaw mix.
  4. Pour over 2/3 of the peanut sauce and toss to combine. Use additional if needed, or reserve as a dressing for just before serving. 
  5. Top with additional cilantro and sesame seeds if desired.